Sensible Fudge & Sauce

What is an ice cream sundae without incredible fudge sauce? Well, I just am not sure. One of my most favorite desserts of all time, is make-your-own ice cream sundaes. The best sundaes include something crunchy, hot fudge sauce, and whipped cream. How can someone on a Color Me Sensible diet enjoy such a delicacy you ask? Well with just a few ingredients, I will tell you how. This is not just any old Fudge sauce recipe. This recipe can be used for regular fudge and sauce! It’s a double agent! Let’s gather up our stuff!

Sensible Fudge & Sauce

  • 11.25 oz Sweetened Condensed Coconut Milk
  • 2 cups Dark Chocolate Chips
  • 2 pinches of Himalayan Sea Salt
  • 2 tbsp Coconut Oil

Notes:

  • You can switch up the type of chocolate chip if you want a different flavor
  • I use Enjoy Life mini semi-sweet chocolate chips as they are free from the top 13 allergens.
  • If using this recipe just for fudge, feel free to top off the mixture with sprinkles or other goodies like cookie pieces.

Alright… so I don’t know about you guys, but I am ready to get my sundae on! So let’s get started!

1)On the stove top, set up a double boiler. this involves a pot with some water in it and a bowl that will fit on top of the pot. Turn the heat on medium and allow the water to simmer.

2) Bring together the Sweetened Condensed Coconut Milk, Dark Chocolate Chips, Coconut Oil, and Himalayan Salt.

3) Place the ingredients into the bowl on the double boiler.

4) Stir the mixture continuously until all the chocolate is melted and the mixture is smooth.

5) Pour into a prepared baking pan and allow to cool at room temp.

6) Cut up into bite size pieces and store in the refrigerator.

7) Alternatively: You can take a couple pieces and heat them in a microwave safe container until melted. Pour onto your favorite ice cream.

8) Enjoy!




Merry Christmas!

When I look back upon some of my favorite childhood memories, they involve the holiday season and spending time with my family. Our house was always bustling with the Christmas spirit and full of delicious food. Ever since I can remember, I always tried to help my mom in the kitchen while she prepared our holiday meal. Growing up I took note of everything she did when she was making things. My mom always had a couple of special touches that made everything she made even better. Since my mom’s passing 4 years ago, I am eternally grateful of the time I spent with her in the kitchen. Now I can pass on all her secrets to my children, and they can help carry on her legacy.

I have to admit this holiday was hard on me. Trying to take my mom’s special recipes and turn them Color Me Sensible friendly was definitely a task to accomplish. I am happy to say that with help from my dad and children, I am sure we made my mom proud. Although it took forever to accomplish, even Santa was able to gift me my own hot chocolate I could actually drink. I want to take this time to extend a very Merry Christmas to you all! I hope that you enjoyed the holiday and created special memories with friends, family, and loved ones.

Oh My! Gingerbread Puffs

Nothing says the holiday season to me more than the smell of gingerbread cooking! Some people could say that I am just a little obsessed with gingerbread men. I wouldn’t go that far, but I do truly enjoy decorating with the little guys during the holidays. Gingerbread men provide such an air of whimsy and childhood innocence. Well, and then there is that fun element of creativity to create each and every one.

I knew that my mission was to create a recipe that my family and I could thoroughly enjoy my gingerbread this holiday season. After much researching and finagling, I was finally able to find a recipe that just was too good for words. So, let’s get this party started and gather up some ingredients.

Oh My! Gingerbread Puffs

  • 3/4 cup vegan butter
  • 1/2 cup sugar
  • 1/2 cup packaged brown sugar
  • 1 lg egg (room temp)
  • 1/4 cup molasses
  • 1 tbsp vanilla extract
  • 2 1/4 cups Gluten-Free Flour
  • 1/2 tsp Xanthum Gum (ONLY USE IF NOT IN YOUR GF FLOUR BLEND)
  • 1 tsp Baking Soda
  • 1/4 tsp Salt
  • 2 tsp Ground Ginger
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1/8 tsp Ground Allspice
  • 6 tbsp sugar (FOR ROLLING)
  • Sprinkles
  • 1 cup Powdered Sugar
  • 2 tsp Vanilla Extract
  • 2-4 tsp Almond Milk

Notes:

  • If you are using a Gluten-Free Flour blend that has Xanthum Gum in it, do not add the 1/2 tsp Xanthum Gum in the recipe
  • The almond milk can be replaced with another alternative milk if necessary.

Alright, now that we have our ingredients together. Let’s gather up the Gingerbread Man before he can run off and let’s get started!

1)Gather up the Vegan Butter, Sugar, and Brown Sugar. Place into mixing bowl and cream until light and fluffy.

2) Add the Egg, Molasses, and Vanilla Extract into the mixing bowl. Mix until well blended.

3) Gather up the Gluten-Free Flour, Baking Soda, Salt, Ground Ginger, Ground Cinnamon, Ground Nutmeg, and Ground Allspice. Place all the ingredients into a mixing bowl and mix together.

4) Little by little, add the dry ingredients into the wet ingredients until well combined.

5) Chill the dough in the refrigerator for 1 hour.

6) Preheat the oven to 350F.

7) Add 6 tbsp sugar into a small bowl.

8) Using a cookie scoop, scoop the dough and roll into balls.

9) Roll the dough balls into sugar and place them on a parchment lined cookie sheet. Place the dough balls 2″ apart.

10) Dip the bottom of a glass into the sugar and use it flatten the dough balls.

11) Bake the cookies at 350F for 8-10 minutes or until set and browned.

12) Cool on a wire rack.

13) Gather together the Powdered Sugar, Vanilla extract, and Almond Milk for the icing. Add the Vanilla Extract to the Powdered Sugar. Add the Almond Milk in small amounts only adding enough to get to the consistency that you prefer for decorating.

14) Once cookies are completely cooled, drizzle icing on half of the cookie and add sprinkles.

15) Let icing set and dry.

16) Enjoy!


Mrs. Claus’s Sensible Rolled Sugar Cookies

Every Christmas Eve, my kids and I set out to make cookies for Santa. We have always waited for that day, so Santa could get extra fresh cookies and special hot chocolate to keep him warm on his journey. My children have always wanted to make sure that Santa kept warm so he would not get sick riding through the snow. Of course we can’t leave out the reindeer who are working so hard to help. So, we leave them a bowl of water and carrots to enjoy and boost their energy back up. Coming up to the holidays, I knew I just had to find a recipe and adapt it so we could keep our tradition alive and enjoy making cookies for us and Santa.

After several attempts with my willing family elves, I finally found got the recipe just how it needed to be. Never fear! These sugar cookies are just what Mrs. Claus asked for. So let’s start by gathering the ingredients.

Mrs. Claus’s Sensible Rolled Sugar Cookies

  • 3 cups Gluten-Free Flour
  • 1/2 tsp almond extract
  • 2 tsp Baking Powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup sugar
  • 1 egg
  • 1 cup Vegan Butter, unsalted

Notes:

  • You can substitute for the egg in order to make this recipe Vegan as well (I would lean towards using Banana as the substitute as it will add creaminess)
  • If you do want to eliminate the almond extract, you can just substitute with vanilla extract or another flavored extract that can add some extra flavor, for instance lemon extract
  • You can ice these cookies any way you desire, or just add sprinkles for a festive holiday look

Alright, so now that we have all our ingredients together, let’s get the hot chocolate warmed up and get started

1)Preheat the oven to 350F

2) Bring together the butter and sugar. Place into a mixing bowl and cream together until light and fluffy.

3) Add in the extracts and egg into the mixing bowl. Mix until combined.

4) Bring together the baking powder, salt, and gluten-free flour. Place into a bowl and mix together.

5) Add the flour mixture to the mixing bowl a little at a time

6) Mix until thoroughly combined.

7) Place dough onto slightly floured surface and kneed until smooth and together.

8)Roll out the dough to about 1/4″ thickness onto a lightly floured surface.

9) Using a cookie cutter, cut out your favorite shapes.

10) Place onto cookies sheets, separated by about 2″.

11) Bake at 350F for 6-8 minutes or until lightly golden brown. (This time depends upon your individual oven settings)

12) Cool completely on a wire rack.

13) Once cooled completely, decorate your cookies with icing.

14) Let icing dry completely.

15) Enjoy!


Dad’s Sensible Apple Pie

Every family has traditions that they follow during the holidays. These traditions are what keep the family a strong unit and make memories. As far back as I can remember, my dad would spend hours making these Dutch Apple Pies. He always had to make at least 2, because they would be devoured. Just a bite of this pie every holiday brings back such fond memories of my childhood and family.

I knew that this holiday season, I could not live without his amazing pie, but I was going to have to make it Color Me Sensible friendly. After searching and looking for ways to make this pie so that I can enjoy it for years to come, I finally found a recipe and ingredients to work. Serving it up at Thanksgiving, not a single family member could tell that it wasn’t Dad’s Dutch Apple Pie. The pie came out so good, that noone knew it was Gluten-Free, Dairy-Free, and even Vegan. I am so excited to share this recipe with you all. So let’s get the ingredients together.

Dad’s Sensible Apple Pie

  • 6 large Apples (MacIntosh is what we use)
  • 1/2 cup Sugar
  • 1/4 cup Light Brown Sugar
  • 2 tbsp Gluten-Free Flour
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Lemon Juice
  • 3/4 cup Almond Milk Plain Yogurt
  • Gluten-Free Pie Crust

Streusal Topping

  • 1/2 cup Gluten-Free Flour (sifted)
  • 1/4 cup Light Brown Sugar
  • 1/4 cup Vegan Butter

Notes:

  • I prefer to use MacIntosh apples, but you can substitute out for any other type apple you like. Just remember the softer and sweeter the apple, the sweeter the pie will turn out and it will also become softer.
  • If you would like a slightly deeper flavor profile, you can use Dark Brown Sugar instead of Light Brown Sugar
  • You can also add Vegan Caramel or even Dairy-Free Cheddar Cheese to this recipe, if those are flavor profiles you enjoy

Now that we have everything together. Let’s Get Started!

  1. Preheat the oven to 400F.

2. Gather up the Sugar, Light Brown Sugar, Gluten-Free Flour, Ground Cinnamon, Ground Nutmeg, Lemon Juice, and Yogurt for the Filling.

3. Place ingredients into a metal mixing bowl.

4. Mix ingredients until completely incorporated.

5. Gather up your apples. Wash them, peel them, slice into small slices, and place into mixing bowl with filling ingredients.

6. Place mixture into Gluten-Free Pie Crust. I found this brand of Gluten-Free Pie Crust that is also free of Soy, Dairy, and several of the other top allergens. Great find.

7. Get together the Gluten-Free Flour, Light Brown Sugar, and Vegan Butter for the Streusal Topping.

8. Place the ingredients in a mixing bowl. Using your fingers, crumple up the butter into the dry ingredients. The streusal topping is ready when it is in small pea sized and smaller granules.

9. Gently place the streusal topping onto the prepared pie.

10. Bake in the oven at 400F for about 50 minutes or until the streusal is golden and the apples are tender.

11. Allow the pie to cool completely before slicing or topping. I found this non-dairy cool whip topping from SoDelicious to use as a topping.

12. Enjoy!


Savory Corn Pudding

So, I have to admit, I absolutely love corn dishes. Corn is such a versatile and sweet vegetable to me. Over the years, I have been to many gatherings that had corn pudding as a regular side. This is where my affinity for corn pudding began. There is something very savory and delicious about this casserole dish. So, with my son’s help and determination, I set out to develop a recipe that I could actually eat as well. After a little finagling, we came up with a corn pudding recipe that will leave everyone in disbelief that there is no dairy or gluten to be found inside. So, let’s start by gathering up the ingredients.

Savory Corn Pudding

  • 1/2 cup Vegan Butter
  • 1/3 cup Gluten-Free Flour
  • 2 tsp Baking Powder
  • 1 1/2 tsp Salt
  • 1/2 tsp Garlic Powder
  • 1 tbsp Sugar
  • 6 eggs
  • 2 cups Almond Milk
  • 2-(15 oz) cans of corn
  • 1 tbsp Thyme
  • 1 cup Dairy-Free shredded cheddar cheese

Notes:

  • You can use any milk substitute for the Almond Milk if you choose. Just remember that alternative milks like Coconut Milk will alter the taste of the casserole.
  • I used fresh Thyme for this recipe, but dry Thyme can also be used as well
  • If you want to amp up the spice a little, you can use canned mexican corn instead of regular corn, it will add a little bit of a kick to the dish.

Alright, so now that we have all the ingredients together, Let’s Get Started!

1.Preheat oven to 350F.

2. Prepare a 9X13 Casserole Pan  with cooking spray.

3. Place butter into a microwave safe dish and melt the butter completely.

4. Gather together the Gluten-Free Flour, Baking Powder, Salt, Garlic Powder, and Sugar.

5. Place the dry ingredients together in a sifter and sift them into another bowl.

6. Gather up the eggs. Crack the eggs one at a time into a small bowl, check for egg shell fragments, then dump into bigger bowl.

7. Add the almond milk into the mixing bowl. Whisk together until completely mixed.

8. Add the Gluten-Free Flour and Melted Butter to the egg mixture. Whisk together thoroughly making sure that all the Gluten-Free Flour is completely incorporated.

9. Add the thyme to the egg mixture. Whisk until the ingredients are thoroughly incorporated.

10. Add the Shredded Dairy-Free Cheese to the egg mixture. Whisk together until thoroughly incorporated.

11. Once thoroughly mixed, pour the mixture into the prepared baking dish.

12. Bake at 350F for 50 minutes, or until the casserole is browned and no longer jiggly.

13. Enjoy!

Savory Stuffing

Alright, so my favorite side dish at Thanksgiving and Christmas dinner is hands down, the stuffing. I have very fond memories of growing up and helping my mom make the stuffing and getting the turkey ready for the big feast. You better believe that no Color Me Sensible diet was going to stop me from having my stuffing this year. So after looking around, I discovered that they actually make Gluten-Free stuffing mixes. I was amazed and so happy. Here is how I went about my very savory stuffing this year.

Savory Stuffing

  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1/2 cup Raw Turkey Sausage
  • 1/4 cup dried Sweetened Cranberries
  • 1/8 cup chopped almonds
  • 2 cups Gluten-Free Chicken Broth
  • 5 tbsp Vegan Butter

Alright, so now that we have all the ingredients together, let’s get started!

1.Take the Chicken Broth and Heat up till it is steaming.

2. Add the Vegan Butter to the Chicken Broth and allow to melt completely.

3. This is the brand of stuffing mix that I used. Place the stuffing cubes into a mixing bowl.

4. Take your Celery and Onion and diced into small dices.

5. Gather up the Onions, Celery,Cranberries, Almonds, Turkey Sausage, and Seasonings.

5. Add all the dry ingredients into the mixing bowl and mix until they are combined completely. Make sure that the sausage is crumbled up into small pieces throughout.

5. Add your Chicken Broth mixture to the bread mixture and allow to soak in for a moment.

6. Once the bread mixture has soaked up the chicken broth, Place into prepared pan. I used muffin tins for this, but you could also use another casserole dish or prepare and stuff into a turkey.

7. Bake at 350F until golden brown and the internal temperature reaches 165F.

8. Enjoy!


Color Me Sensible Cheesecake

If someone would have asked me the one dessert that I missed the most since having to switch to my new Color Me Sensible diets, I would have to say hands down it is cheesecake. I have such fond memories of my mom making my dad cheesecake for every one of his birthdays. Unfortunately, the recipe for her cheesecake has remained a secret since she passed away 4 years ago. We are still looking for it to this day, hoping we will find it to rekindle the perfect cheesecake. That being said, since my change of diets, I have eagerly looked for a cheesecake that I could enjoy. I have tried several store dairy-free and gluten-free items, but I did not enjoy their texture. Upon doing research, most of the recipes online included cashews, which I cannot have either. So the mission was set forth to create a cheesecake that I could eat, that would satisfy my love and fond memories of this epic dessert.

After much finagling, I finally came upon a recipe that satisfied both my flavor needs and my Color Me Sensible restrictions. This recipe is dairy-free, gluten-free, and nut-free, but full of great flavor.  So, fasten your seatbelts, let’s gather up these ingredients.

Color Me Sensible Cheesecake

  • 2 cups Gluten-Free Graham Crackers
  • 1 cup + 2 tbsp sugar, divided
  • 1/2 cup Vegan Butter (melted)
  • 3- (8 oz) Kite Hill Almond Milk Cream Cheese (softened)
  • 3 eggs (room temperature)
  • 1 tsp Vanilla Extract
  • 1 tbsp Lemon Juice
  • 1 tsp Lemon Zest
  • 2/3 cup Coconut Milk
  • 1/3 cup Vegan Butter (melted)

Notes:

  • You can also use any other milk substitute in replace for the Coconut Milk
  • Feel free to play with the flavor profiles and change it up to showcase your cravings.
  • The almond milk cream cheese can also be replaced with another dairy free cream cheese substitute

So now that we are ready, let’s get started!

1.Preheat your oven to 350F.

2. Take a 9″ Springform pan or 9″ Cake Pan and grease the insides. (If using a springform pan, wrap the bottom of the pan with aluminum foil to prevent seepage of water into it pan)

3. Get another pan that is larger than the pan you are using, this will be used to create a water bath.

4. Take your graham crackers and place them in food processor to chop them up into crumbs.

5. In a microwave safe container, melt the butter for the crust.

6. In a bowl, combine the Graham Cracker crumbs, 2 tbsp Sugar, lemon zest, and the Melted Butter.

7. Place the mixture into the bottom of the pan you are using and press down to cover the bottom completely.

8. In a mixing bowl, beat the Cream Cheese until light and fluffy.

9. Add the remaining Sugar and continue to mix until it is light and fluffy.

10.  While the mixer is mixing, add eggs one at a time, making sure to encorporate fully after each addition.

11. Make the dairy-free heavy cream as follows. Melt the 1/3 cup Vegan Butter and whisk into the 2/3 cup Coconut Milk. Once it is smooth, the Heavy Cream is done.

12. Add the Heavy Cream to the mixing bowl and continue to beat until incorporated.

13. Increase the mixing bowl speed to high and then add the Lemon Juice and Vanilla Extract.

14. Pour the mixture into the prepared pan.

15. Place the prepared pan inside the bigger pan and add water to the bigger pan to about half-way up the prepared pan.

16. Bake at 350F for 40 to 45 minutes or until golden brown.

17. Remove from oven and allow to cool completely before refrigerating to set completely.

18. Top as you desire and Enjoy!


Sensible Pumpkin Bread

Halloween ushers in a wonderful time of the year for me, FALL BAKING!!

Okay, I know I live in Florida and our fall is at best summer 2, but I love holiday baking season kicking in right after the Halloween pumpkins get carved up. In our family, Pumpkin Bread and Pumpkin Muffins are a staple after Halloween. They have such a warmth and comfort to them that really makes us feel at home. As soon as we carve up our pumpkin I begin the process of making ALOT of Pumpkin Bread to hopefully get us through the week..lol.

I want to share with you guys the recipe that has been tried and true in our household for years. Of course, make sure to make any dietary substitutions that you need. Let’ gather up the ingredients!

Sensible Pumpkin Bread

  • 2 Eggs
  • 1/4 cup Vegan Butter, melted
  • 15 oz Pumpkin Puree
  • 1/3 cup Almond Milk
  • 2 cups Gluten-Free Flour
  • 3/4 cup Sugar
  • 3/4 tsp Baking Soda
  • 1/2 cup Brown Sugar
  • 1 1/2 tsp Ground Cinnamon
  • 1/8 tsp Ground Cloves
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Salt
  • 1/4 cup Vegetable Oil

Notes:

  • You can add any additional toppings or flavor elements you like. We added Dark Chocolate Chips and Dried Cranberries
  • This recipe works well as Loaves, Muffins, and even Little Muffin Tops.
  • Make batches ahead of time and freeze loaves in the freezer to use as desired
  • You can always substitute out the eggs as well to make this a Vegan Friendly recipe

Now that we have gathered all of our ingredients. Let’s get Started!

1)Preheat oven to 350F.

2)Gather up all ingredients.

3)Place butter in microwave safe bowl and heat until melted.

4)Bring together Melted Butter, Brown Sugar, Sugar, and Vegetable Oil.

5)Place into mixing bowl and mix on low speed until thoroughly incorporated.

6)Add Eggs, Pumpkin Puree, and Almond Milk to the mixer. Mix until thoroughly incorporated and smooth.

7)Add Ground Cloves, Ground Cinnamon, Ground Nutmeg, Salt, and Baking Powder into mixing bowl. Mix until incorporated.

8)Add the Gluten Free Flour into mixing bowl. Mix until thoroughly incorporated and smooth. Make sure to scrape down the mixing bowl sides to ensure the mixture is mixed thoroughly.

9)Prepare Baking pans by greasing them thoroughly. Add mix into pans spreading evenly. Add any desired toppings at this time.

10)Bake in the oven at 350F for 50 minutes. Make sure that you test the center for doneness by using a toothpick and inserting into middle. When it comes out clean, the bread is done.

11)Allow to cool thoroughly on a cooling rack.

12)Enjoy!


Sneaky Slider Crawlers

Okay, I admit it. I am not a fan of spiders…. PERIOD! However, I do enjoy getting into the spooky holiday spirit with my kids and thought that making some creepy sliders would really get people into the spirit. It is truly a basic slider recipe that you can create into your own fascinating twist. Let your creative spark go wild. For now, lets gather our ingredients.

Sneaky Slider Crawlers

1 1/2 pounds of ground turkey

4 tsp Worcestershire Sauce

1/4 cup Gluten-Free Bread Crumbs

1 tsp Onion Powder

1 1/2 tsp Salt

1/2 tsp Black Pepper

Gluten-Free Rolls

Toppings for Sliders as Desired

French Fries

-Depending on what kind of creature you were wanting to make, you can change the kind of rolls you use for the sliders.

-You can also adapt the toppings and extra pieces depending upon the creature you make

Alright now that we have all of our ingredients together, Let’s get started!!

 

1)Gather up all the ingredients for the sliders.

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2)In a large mixing bowl, combine the Turkey, Worcestershire Sauce, Gluten-Free Breads, Onion Powder, Salt, and Pepper. Mix together thoroughly with your hands.

3)Using a scoop of your desired size, scoop out balls of the meat and place on a sheet pan.

4)Heat up a griddle pan over medium heat. While that is heating up, slightly flatten down the balls of meat to form small patties for the sliders.

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5)Once the griddle is heated up, cook the patties on each side for about 3-5 minutes, or until they are browned and cooked.

6)Once they are thoroughly cooked, place onto a draining rack to help drain off all the excess fat.

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7)Now it is time to assemble your sliders however you would like. Make sure to add any and all toppings to make it extra special that you desire.

8)Sit back and enjoy you Creepy Slider!!

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